Phantom wanted to know what to do with extra cilantro. This is a dish that I adore and it uses a bunch of cilantro. Natch it is Portuguese in orgin (see earlier post on why I should have been born Portuguese). It’s pretty easy and you can use it for any amount of potatoes, adjust amount of cilantro accordingly and depending on your taste.
- 12 smallish new potatoes
- 1/4-1/2 cup of cilantro, minced finely (just the leaves)
- 3 tbsp. butter
- 3 tbsp olive oil
- salt, to taste
- freshly ground pepper, to taste
Boil new potatoes in their skin until fork-tender. Drain and allow to cool. Slough off their skins. Warm olive oil and butter in a skillet over low heat. Put potatoes in and turn in oil mixture for a few minutes until the potatoes begin to slightly color- this is subtle, don’t want them to really brown or burn. Sprinkle cilantro all over and turn for a few minutes until cilantro covers the potatoes. Sprinkle with salt and pepper to taste.
From The Food of Portugal by Jean Anderson.